Recipes - Malaysian & Singaporean

Karipap (Curry Puff)
Malaysian Curry Puff Karipap


A traditional Savoury breakfast favourite in Malaysia, the Karipap or Curry Puff resembed a pie stuffed with a delicious chicken curry.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

Pastry

185g all-purpose flour
35g rice flour
35g corn flour or tapioca flour
35g butter (salted)
35g cooking oil or vegetable oil
90g icy cold water

Filling

450g potato (peeled and diced)
1 medium onion (diced)
200g chicken breast (cut into small pieces, marinate with ½ tbsp curry powder)
½ tbsp red chili powder
1 tbsp curry powder (chicken or for meat flavour)
3 tbsp vegetable oil
3 sprigs curry leaves
1 cup water (+/-)
1 tsp salt
1 tsp chicken powder
1 tsp fish sauce




Steps:

For Filling

  1. Heat oil in wok, add in curry leaves and onion. Saute onion until translucent then add in potato.
  2. Cook until potato has changed colour on the edges then add chicken breast, stir fry for 1-2 mins then add in curry powder and chilli powder. Add water and bring to boil.
  3. Add salt, sugar, chicken powder & fish sauce to taste, then turn the heat down and cook until potato is soften and the liquid has reduced and form a dry paste. Cool completely before use.

For Pastry

  1. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.
  2. Rub in butter with flours until crumble, then add in cooking oil, to mix well.
  3. Pour icy cold water over flours, mix thoroughly with a wooden spatula in the mixing bowl. Then, lightly knead till soft dough, do not over work. Cover dough with plastic wrap and rest for at least 15 mins.

To serve
To assemble – Divide and shape dough into 13g each ball. Then roll out each ball into a 8-10cm circle, wrap in potato filling. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.

*makes 30pcs


asianinspirations.com.au
www.facebook.com/AsianInspirations
Karipap (Curry Puff)

Karipap (Curry Puff)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...Loading...

A traditional Savoury breakfast favourite in Malaysia, the Karipap or Curry Puff resembed a pie stuffed with a delicious chicken curry.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean
Ingredients

Pastry

185g all-purpose flour
35g rice flour
35g corn flour or tapioca flour
35g butter (salted)
35g cooking oil or vegetable oil
90g icy cold water

Filling

450g potato (peeled and diced)
1 medium onion (diced)
200g chicken breast (cut into small pieces, marinate with ½ tbsp curry powder)
½ tbsp red chili powder
1 tbsp curry powder (chicken or for meat flavour)
3 tbsp vegetable oil
3 sprigs curry leaves
1 cup water (+/-)
1 tsp salt
1 tsp chicken powder
1 tsp fish sauce

Instructions

For Filling

  1. Heat oil in wok, add in curry leaves and onion. Saute onion until translucent then add in potato.
  2. Cook until potato has changed colour on the edges then add chicken breast, stir fry for 1-2 mins then add in curry powder and chilli powder. Add water and bring to boil.
  3. Add salt, sugar, chicken powder & fish sauce to taste, then turn the heat down and cook until potato is soften and the liquid has reduced and form a dry paste. Cool completely before use.

For Pastry

  1. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.
  2. Rub in butter with flours until crumble, then add in cooking oil, to mix well.
  3. Pour icy cold water over flours, mix thoroughly with a wooden spatula in the mixing bowl. Then, lightly knead till soft dough, do not over work. Cover dough with plastic wrap and rest for at least 15 mins.

To serve
To assemble – Divide and shape dough into 13g each ball. Then roll out each ball into a 8-10cm circle, wrap in potato filling. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.

*makes 30pcs

You May Also Like

Japanese Jelly Flower Pots

Japanese Jelly Flower Pots

Hot and Spicy Asian Delicacies

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic